To take
the Clouts the more conveniently, you hold a back of a Ladle or
skimming-dish against the further side of the Clout, that it may not slide
away when the Latton slice shuffeth it on the other side to get under it,
and so the Clout will mingle together or dubble up, which makes it the
thicker, and the more graceful. When you have laid a good Laire of Clouts
in the dish, put upon it a little more fresh raw or boiled cream, and then
fill it up with the rest of the Clouts. And when it is ready to serve in,
you may strew a little Sugar upon it, if you will you may sprinkle in a
little Sugar between every flake or clout of Cream. If you keep the dish
thus laid a day longer before you eat it, the Cream will grow the thicker
and firmer. But if you keep it, I think it is best to be without sugar or
raw Cream in it, and put them in, when you are to serve it up. There will
be a thin Cream swimming upon the milk of the Kettle after the Clouts are
taken away, which is very sweet and pleasant to drink. If you should let
your clouts lie longer upon the milk, then I have said, before you skim it
off, the Milk underneath would grow soure, and spoil the cream above.
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